A Foodie's Fave Recipes

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...

Sundried tomato tortilla 12 slices bacon goat cheese red leaf lettuce long english cucumber Options: hummus salsa sour cream

Eggnog Pancakes 1 1/2 cups eggnog 2 eggs 2 tbsp canola oil 1 tbsp vanilla extract 2 cups flour 2 tbsp baking powder 2 tbsp granulated sugar 1 tsp salt Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing.  Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup. The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added.  Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats